I like hot sauces. A lot. For Christmas this year I got a gallon of Tabasco sauce (my favorite by far). My friends can tell you, I like to play around with making my own hot sauces as well.
In the past I have primarily made vinegar based sauces, adding and subtracting ingredients here and there to perfect the recipes, increase, or in some cases decrease, the spiciness.
Well a little while ago I decided I wanted to try something different, instead of going with a vinegar based sauce I decided to try a pineapple based sauce. Same acid base, but with a lot more sweetness to it. The results, I thought were great. The initial taste has a sweetness to it, followed by a hotness that lingers a bit (but not in a bad way, more of a warming sensation in your mouth). This can be used as a nice additive to fruit salsas, goes well with fish, jerked meats and last night I had it with a seafood paella, which was a delicious combo.
Here is the recipe (after the jump)
1 can (12oz) Pineapple Juice
4 Red Chili Peppers
4 Green Chili Peppers
1 Jalapeno Pepper
First you want to chop up the peppers into small slices, toss the stems. To make the spice less intense you can remove some of the seeds and some of the ribbing from the peppers (in which case you should halve the peppers before slicing them).
Next up, in a small sauce pan, combine the pineapple juice and peppers, over high heat, bring to a boil and reduce the heat to medium, allow to simmer for about 10 minutes, stirring occasionally. Transfer the mixture to a blender or food processor and blend until smooth. You can strain the mixture if you want (this will leave you with a smoother sauce with less seeds) or not (which will leave you with some seeds which add a little more intensity to the hotness. Then just cool and enjoy over anything you like.